CN116731811A - Golden peach distilled liquor and preparation method thereof - Google Patents
Golden peach distilled liquor and preparation method thereof Download PDFInfo
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- CN116731811A CN116731811A CN202310620986.1A CN202310620986A CN116731811A CN 116731811 A CN116731811 A CN 116731811A CN 202310620986 A CN202310620986 A CN 202310620986A CN 116731811 A CN116731811 A CN 116731811A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 54
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004821 distillation Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 18
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 235000013944 peach juice Nutrition 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 108010024636 Glutathione Proteins 0.000 claims abstract description 9
- 150000002148 esters Chemical class 0.000 claims abstract description 9
- 229960003180 glutathione Drugs 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 6
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 238000005086 pumping Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 235000014101 wine Nutrition 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 239000004155 Chlorine dioxide Substances 0.000 claims description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000019990 fruit wine Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000019833 protease Nutrition 0.000 claims description 3
- 238000005470 impregnation Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000010675 chips/crisps Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of distilled liquor, in particular to a golden peach distilled liquor and a preparation method thereof, comprising the following steps: (1) selecting raw materials; (2) pretreatment of raw materials: cleaning the selected golden peach, washing off surface impurities, sterilizing, transferring into a carbon dioxide soaking tank after cleaning and sterilizing, and performing denucleation treatment; (3) crushing and squeezing: crushing and pulping the pretreated golden peach, adding Vc, sodium chloride, acid protease and glutathione into fruit pulp, squeezing, standing at a low temperature of 12-18 ℃ for clarification for 12-24 hours, and obtaining golden peach juice; (4) fermentation: pumping the golden peach juice into a fermentation tank for cleaning and sterilizing for fermentation, inoculating low-temperature ester-rich yeast, and performing temperature control fermentation; (5) distillation; and (6) ageing. The invention effectively solves the problems of excessive methanol content, low fruit flavor, uncoordinated flavor, high energy consumption in the distillation process and the like of the Yiyuan golden peach distilled liquor, and lays a good foundation for resolving the contradiction between supply and demand of golden peaches.
Description
Technical Field
The invention relates to the technical field of distilled liquor, in particular to a golden peach distilled liquor and a preparation method thereof.
Background
Distilled liquor is prepared from cereal, potato, fruit, milk, etc. as main raw materials by fermenting, distilling, and optionally concocting. Although Chinese white spirit occupies the largest market of distilled spirit in China, china advocates non-grain brewing and limits the production of high-degree white spirit. Therefore, the development of the fruit distilled liquor to replace a part of white spirit brewed by pure grains accords with the national agricultural industrialization development policy, is an effective way for reducing grains for brewing in China, is an important way for solving the contradiction between fruit supply and demand in China, and is beneficial to the economic development of villages.
The golden peach is a special product of Yiyuan county of Shandong Zibo, the soluble solid content is 17.5 percent, and the off-core sugar content is more than 13.75 percent. The Yiyuan golden peach has the advantages of atmospheric appearance, golden meat, fine and smooth texture, crisp and sweet taste, and rich nutrition components and efficacy factors, and has various biological effects of reducing blood pressure, promoting digestion, resisting aging and the like. But Yiyuan golden peach is a late maturing variety, and fruits are generally ripe and harvested in late 8 months. In August, various fruits are mature and vigorous, the sales of the golden peach is seriously influenced, and the mature golden peach is not resistant to storage and is easy to rot, so that the development of novel high-added-value products of the golden peach becomes a necessary way for solving the contradiction between supply and demand.
The fruit distilled liquor project belongs to a support 'three-agriculture' project, is deeply processed fruits and vegetables, solves the problem of final delivery of agricultural products, assists the village to shake, and accords with the current national industrial policy. However, most of fruit pectin and phenols have high content at present, which results in poor methanol content and quality of distilled liquor. The Yiyuan golden peach belongs to local famous and special fruits, and the defects of exceeding methanol content, low fruit fragrance, inconsistent flavor and the like can be caused by adopting the conventional brewing and distilling technology, so that novel brewing, distilling and post-storing technical methods are required to be innovatively developed.
Disclosure of Invention
The invention aims to provide the golden peach distilled liquor and the preparation method thereof, which can effectively solve the problems of excessive methanol content, low fruit fragrance, uncoordinated flavor, more energy consumption in the distillation process and the like of the Yiyuan golden peach distilled liquor, and simultaneously lay a good foundation for solving the contradiction between supply and demand of the golden peaches.
The preparation method of the golden peach distilled liquor provided by the invention comprises the following steps:
(1) Selecting raw materials: selecting fully mature golden peach with rich juice, intact epidermis and intact surface as raw material for brewing fruit wine;
(2) Pretreatment of raw materials: cleaning the selected golden peach, washing off surface impurities, sterilizing, transferring into a carbon dioxide impregnation tank after cleaning and sterilizing, replacing air with sterile carbon dioxide, controlling the pressure of the carbon dioxide to be 0.15-25 Mpa, sealing, controlling the temperature to be 33-37 ℃ and standing for 24-36 h, rapidly cooling to 12-18 ℃, and carrying out the stoning treatment;
(3) Crushing and squeezing: crushing and pulping the pretreated golden peach, adding Vc, sodium chloride, acid protease and glutathione into fruit pulp, squeezing, standing at a low temperature of 12-18 ℃ for clarification for 12-24 hours, and obtaining golden peach juice;
(4) Fermentation: pumping the golden peach juice into a fermentation tank for fermentation, inoculating low-temperature ester-rich yeast, controlling the temperature to be 12-18 ℃ for fermentation, and stopping main fermentation when the residual sugar is less than or equal to 4 g/L; filtering and separating yeast;
(5) And (3) distilling: distilling twice to obtain the base wine with the alcohol content of 62-66%vol;
(6) Aging: and transferring the distilled liquor into a liquor storage tank for ageing.
The distilled liquor adopts the raw materials of Yiyuan special products of golden peach. The golden peach raw material is preferably selected by people, and is high-quality Yiyuan golden peach, the surface of the golden peach is not damaged, the juice is rich, and the maturity is high.
In the step (2), the disinfection adopts soaking in 50-100 mg/L chlorine dioxide solution for 15-20 min.
In the step (3), crushing and squeezing: the pretreated golden peach is quickly transferred into a beating machine for crushing and beating, 25-75 mg/kg of Vc, 1.0-1.5 mg/kg of sodium chloride, 10-15U/g of acid proteinase and 0.6-0.8 mg/kg of glutathione are added into the fruit pulp, and the golden peach juice is obtained after squeezing and stationary clarification at the low temperature of 12-18 ℃ for 12-24 hours.
In the step (4), the low-temperature-resistant ester-rich saccharomycete is BA11 or M1.
And (5) distilling: and (3) performing first distillation by using a double-kettle distiller with the distillation power controlled to be 60-75% of rated power so as to remove the methanol in the earlier stage, obtaining wine liquor with the alcohol content of 30-35% vol, and performing second distillation to obtain raw wine with the alcohol content of 62-66% vol.
The distillation power of 60-75% of rated power means 60-75% of rated power of distillation equipment.
And (6) ageing: transferring the raw wine into a stainless steel wine storage tank, ageing at the temperature of 12-18 ℃ for 12-36 months, treating for 10-20 min by adopting ultrasonic waves with the frequency of 50kHz every 4 months, and filtering; and (5) filling after adjustment.
The golden peach distilled liquor is prepared by adopting any one of the methods.
According to the invention, the selected Yiyuan golden peach is subjected to chlorine dioxide and carbon dioxide soaking treatment, so that the flavor of the product can be improved, and a foundation is laid for later-stage sulfur dioxide-free brewing; the activity of endogenous enzymes of fruits is effectively controlled by adding acid protease, vc, sodium chloride, glutathione and the like, and the production of methanol and browning are reduced; the technical measures of low-temperature ester-rich fermentation, secondary distillation and the like not only improve the flavor of the product, but also reduce the amount of methanol from the other technical aspect.
Compared with the prior art, the invention has the following effects:
the distilled wine of the golden peach has pure taste and fruit fragrance and rich bouquet of the golden peach. The preparation method can effectively solve the problems of excessive methanol content, low fruit flavor, inconsistent flavor, high energy consumption in the distillation process and the like of the distilled wine of the golden peach, and lays a good foundation for solving the contradiction between supply and demand of the golden peach.
Detailed Description
The invention is described in further detail below in connection with the following examples.
Example 1
The preparation method of the golden peach distilled liquor comprises the following steps:
(1) Selecting raw materials: selecting fully mature golden peach with rich juice, intact epidermis and intact surface as raw material for brewing fruit wine;
(2) Pretreatment of raw materials: cleaning selected golden peach, washing off surface impurities, soaking in 100mg/L chlorine dioxide solution for 16min, transferring into a cleaned and sterilized carbon dioxide soaking tank, replacing air with sterile carbon dioxide, controlling the pressure of carbon dioxide at 0.20Mpa, sealing, controlling the temperature at 35 ℃ for 36h, rapidly cooling to 12 ℃, and performing stoning treatment;
(3) Crushing and squeezing: rapidly transferring the processed golden peach to a beater for crushing and pulping, adding 25mg/kg of Vc, 1.2mg/kg of sodium chloride, 12U/g of acid proteinase and 0.6mg/kg of glutathione into the pulp, squeezing to obtain peach juice, standing at 15 ℃ for clarifying for 24 hours;
(4) Fermentation: pumping the golden peach juice into a fermentation tank which is cleaned and sterilized for fermentation, adding low-temperature-resistant ester-rich saccharomycete BA11, controlling the temperature to be 12 ℃ for fermentation, and stopping main fermentation when the residual sugar is less than or equal to 4 g/L; filtering to separate out yeast;
(5) And (3) distilling: the method comprises the steps of utilizing a double-kettle distiller to perform first distillation, controlling the distillation power to be 60% of rated power, obtaining wine liquor with the alcohol content of 32% vol, and performing second distillation to obtain raw wine with the alcohol content of 65% vol;
(6) Aging: transferring the raw wine into a stainless steel fermentation tank, aging at 18 ℃ for 12 months, treating for 10min every 4 months by adopting ultrasonic wave with the frequency of 50kHz, and filtering; and (5) filling after adjustment.
Example two
The preparation method of the golden peach distilled liquor comprises the following steps:
(1) Selecting raw materials: selecting fully mature golden peach with rich juice, intact epidermis and intact surface as raw material for brewing fruit wine;
(2) Pretreatment of raw materials: cleaning selected fructus Persicae, washing off surface impurities, soaking in 60mg/L chlorine dioxide solution for 18min, transferring into a cleaned and sterilized carbon dioxide soaking tank, replacing air with sterile carbon dioxide, controlling carbon dioxide pressure at 0.20Mpa, sealing, controlling temperature at 37deg.C, standing for 30 hr, rapidly cooling to 15deg.C, and removing core;
(3) Crushing and squeezing: rapidly transferring the processed golden peach to a beater for crushing and pulping, adding 50mg/kg of Vc, 1.5mg/kg of sodium chloride, 15U/g of acid protease and 0.8mg/kg of glutathione into the pulp, squeezing to obtain peach juice, standing at 18 ℃ and clarifying for 24 hours;
(4) Fermentation: pumping the golden peach juice into a fermentation tank which is cleaned and sterilized for fermentation, adding low-temperature-resistant ester-rich saccharomycete M1, controlling the temperature to be 18 ℃ for fermentation, and stopping main fermentation when the residual sugar is less than or equal to 4.0 g/L; filtering to separate out yeast;
(5) And (3) distilling: the method comprises the steps of firstly, performing first distillation by using a double-kettle distiller, controlling the distillation power to be 75% of rated power, obtaining wine liquor with the alcohol content of 30% vol, and then performing second distillation to obtain raw wine with the alcohol content of 65% vol;
(6) Aging: transferring the raw wine into a stainless steel fermentation tank, aging at 15 ℃ for 30 months, treating for 20min every 4 months by adopting ultrasonic wave with the frequency of 50kHz, and filtering; and (5) filling after adjustment.
Example III
The preparation method of the golden peach distilled liquor comprises the following steps:
(1) Selecting raw materials: selecting fully mature golden peach with rich juice, intact epidermis and intact surface as raw material for brewing fruit wine;
(2) Pretreatment of raw materials: cleaning selected fructus Persicae, washing off surface impurities, soaking in 80mg/L chlorine dioxide solution for 20min, transferring into a cleaned and sterilized carbon dioxide soaking tank, replacing air with sterile carbon dioxide, controlling carbon dioxide pressure at 25Mpa, sealing, controlling temperature at 33deg.C, standing for 25 hr, rapidly cooling to 18deg.C, and removing core;
(3) Crushing and squeezing: rapidly transferring the processed golden peach to a beater for crushing and pulping, adding 75mg/kg of Vc, 1mg/kg of sodium chloride, 10U/g of acid protease and 0.7mg/kg of glutathione into the pulp, squeezing to obtain peach juice, and standing at a low temperature of 12 ℃ for 16 hours for clarification;
(4) Fermentation: pumping the golden peach juice into a fermentation tank which is cleaned and sterilized for fermentation, adding low-temperature-resistant ester-rich saccharomycete BA11, controlling the temperature to 15 ℃ for fermentation, and stopping main fermentation when the residual sugar is less than or equal to 4 g/L; filtering to separate out yeast;
(5) And (3) distilling: the method comprises the steps of utilizing a double-kettle distiller to perform first distillation, controlling the distillation power to be 70% of rated power, obtaining wine liquor with the alcohol content of 35% vol, and performing second distillation to obtain raw wine with the alcohol content of 63% vol;
(6) Aging: transferring the raw wine into a stainless steel fermentation tank, aging at 18 ℃ for 36 months, treating for 15min every 4 months by adopting ultrasonic wave with the frequency of 50kHz for the first 12 months, and filtering; and (5) filling after adjustment.
The foregoing description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any simple modification, variation and equivalent structural changes made to the above embodiment according to the technical substance of the present invention still fall within the scope of the technical solution of the present invention.
Claims (8)
1. A preparation method of a golden peach distilled liquor is characterized by comprising the following steps: comprises the following steps:
(1) Selecting raw materials: selecting fully mature golden peach with rich juice, intact epidermis and intact surface as raw material for brewing fruit wine;
(2) Pretreatment of raw materials: cleaning the selected golden peach, washing off surface impurities, sterilizing, transferring into a carbon dioxide impregnation tank after cleaning and sterilizing, replacing air with sterile carbon dioxide, controlling the pressure of the carbon dioxide to be 0.15-25 Mpa, sealing, controlling the temperature to be 33-37 ℃ and standing for 24-36 h, rapidly cooling to 12-18 ℃, and carrying out the stoning treatment;
(3) Crushing and squeezing: crushing and pulping the pretreated golden peach, adding Vc, sodium chloride, acid protease and glutathione into fruit pulp, squeezing, standing at a low temperature of 12-18 ℃ for clarification for 12-24 hours, and obtaining golden peach juice;
(4) Fermentation: pumping the golden peach juice into a fermentation tank for fermentation, inoculating low-temperature ester-rich yeast, controlling the temperature to be 12-18 ℃ for fermentation, and stopping main fermentation when the residual sugar is less than or equal to 4 g/L; filtering and separating yeast;
(5) And (3) distilling: distilling twice to obtain the base wine with the alcohol content of 62-66%vol;
(6) Aging: and transferring the distilled liquor into a liquor storage tank for ageing.
2. The method for preparing the yellow peach distilled liquor according to claim 1, which is characterized in that: the distilled liquor adopts the raw materials of Yiyuan special products of golden peach.
3. The method for preparing the yellow peach distilled liquor according to claim 1, which is characterized in that: in the step (2), the disinfection adopts soaking in 50-100 mg/L chlorine dioxide solution for 15-20 min.
4. The method for producing a yellow peach distilled spirit according to claim 1, wherein in the step (3), crushing and squeezing: the pretreated golden peach is quickly transferred into a beating machine for crushing and beating, 25-75 mg/kg of Vc, 1.0-1.5 mg/kg of sodium chloride, 10-15U/g of acid proteinase and 0.6-0.8 mg/kg of glutathione are added into the fruit pulp, and the golden peach juice is obtained after squeezing and stationary clarification at the low temperature of 12-18 ℃ for 12-24 hours.
5. The method for preparing the yellow peach distilled liquor according to claim 1, which is characterized in that: in the step (4), the low-temperature-resistant ester-rich saccharomycete is BA11 or M1.
6. The method for preparing the yellow peach distilled liquor according to claim 1, which is characterized in that: and (5) distilling: and (3) performing first distillation by using a double-kettle distiller with the distillation power controlled to be 60-75% of rated power so as to remove the methanol in the earlier stage, obtaining wine liquor with the alcohol content of 30-35% vol, and performing second distillation to obtain raw wine with the alcohol content of 62-66% vol.
7. The method for preparing the yellow peach distilled liquor according to claim 1, which is characterized in that: and (6) ageing: transferring the raw wine into a stainless steel wine storage tank, ageing at the temperature of 12-18 ℃ for 12-36 months, treating for 10-20 min by adopting ultrasonic waves with the frequency of 50kHz every 4 months, and filtering; and (5) filling after adjustment.
8. A yellow peach distilled liquor as claimed in claims 1-7, characterized in that: is prepared by the method of any one of claims 1-7.
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| CN202310620986.1A CN116731811A (en) | 2023-05-30 | 2023-05-30 | Golden peach distilled liquor and preparation method thereof |
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| CN202310620986.1A CN116731811A (en) | 2023-05-30 | 2023-05-30 | Golden peach distilled liquor and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676338A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Preparation process of flat peach white spirit |
| CN108570392A (en) * | 2018-07-20 | 2018-09-25 | 齐鲁工业大学 | A kind of production method of high yield and saving energy peach Spirit |
| CN111548886A (en) * | 2020-04-01 | 2020-08-18 | 烟台果都生物科技有限公司 | Preparation method of yellow peach distilled liquor |
| CN111909816A (en) * | 2020-07-18 | 2020-11-10 | 淮阴工学院 | Preparation method of honey peach distilled liquor |
-
2023
- 2023-05-30 CN CN202310620986.1A patent/CN116731811A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676338A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Preparation process of flat peach white spirit |
| CN108570392A (en) * | 2018-07-20 | 2018-09-25 | 齐鲁工业大学 | A kind of production method of high yield and saving energy peach Spirit |
| CN111548886A (en) * | 2020-04-01 | 2020-08-18 | 烟台果都生物科技有限公司 | Preparation method of yellow peach distilled liquor |
| CN111909816A (en) * | 2020-07-18 | 2020-11-10 | 淮阴工学院 | Preparation method of honey peach distilled liquor |
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